As a family we experiment quite a bit with food. This is not always a good idea! This tomato soup recipe was born from many disastrous attempts. It is now one of our children’s favourites (even if it contains real tomatoes).
Tomatoes (preferably fresh but you can use tinned or pureed) Use one bag of fresh or 2 tins of chopped/pureed. If you are lucky enough to still have fresh tomatoes, put them in a bowl and pour boiling water over them. Leave them for 15 mins until you can remove their skins – I also remove the seeds but keep all the juice. Chop and you are ready to go.)
Herbs Chop up some fresh basil (a handful) or Mint is also nice (I’ve used Mint today or you can use Rosemary, or dried herbs (a tablespoon of Tarragon or oregano or other!)
1 x Teaspoon Chopped Garlic (If you don’t like garlic or don’t have any, don’t worry it will taste good anyway.)
3 x Tablespoons of Cream Cheese (I didn’t have so I’ve used smooth cottage cheese, cream would do, or milk. If you use milk replace the stock/water with milk and use stock powder instead.)
1 x Teaspoon Ina Paarman Green Onion Spice (or other spice/salt, normal salt)
3 x Tablespoons of Tomato Paste (This colours the soup a rich red. If you don’t have it, you don’t need it.)
3 x Teaspoons Wellington’s Chilli Sauce (I love this but you can skip it)
2 x Teaspoon Worcester Sauce
1 x Tablespoon Wellington’s Chutney Original
Half a Litre of Chicken Stock If you have it (Otherwise this can be water with stock powder added. If you are using milk instead of cream cheese don’t add water)
2 x Teaspoons Cornflour only use this at the end if your soup is runny. Add to a small amount of cold water and stir into the hot soup before serving.
3 x Teaspoons of sugar (to taste)
Ground Pepper (to taste)
How to make
Whatever type of tomatoes you have, throw them into a pot and cook on a medium heat till simmering. Add the herbs, garlic, spice or salt and sauces. Simmer for 20 minutes. Then add the cream cheese (or alternative) and stir until dissolved. Blend with a blender and return to the heat. Add the stock and continue to simmer for 30 minutes. Stirring every so often. Add the cornflour mixture if necessary before serving (but the soup should naturally reduce to a thick soup by itself). And that’s it!